Fish and Bell Pepper Casserole (Cacciucco alla livornese) | RICARDO

Ingredients

• 2 red bell peppers, cut into thin strips
• 1 onion, thinly sliced
• 1 clove garlic, chopped
• 45 ml (3 tablespoons) olive oil
• 1 ml (¼ teaspoon) crushed fennel seeds
• 0.5 ml (1/8 teaspoon) crushed red pepper flakes
• 125 ml (½ cup) white wine
• 125 ml (½ cup) chicken broth
• 15 ml (1 tablespoon) tomato paste
• 2 ripe tomatoes, diced
• 375 g (¾ lb) fresh cod
• 1 bag 454 g (1 lb) frozen cooked seafood mix, thawed
• 4 slices country bread, toasted
• Salt and pepper